Level up your morning with these gluten-free carrot cake muffins – because who says you can’t have cake for breakfast? They're not just sugar-conscious, but also way less expensive than your coffee shop muffin splurge. And here’s the best part: easily turn these into cupcakes by topping with your favourite icing, because every day is a celebration, right?
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Coarsely grate carrots; measure out 2 cups and set aside.
- Generously oil two Muffin Makers.
- In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrots. Divide batter evenly into pans.
- In two batches, microwave on high for 3 min. Rest in pan 5 min; invert onto Cooling Rack. Or, place Muffin Makers on Sheet Pan. Bake in preheated 375° F oven for 15–18 min, or until a toothpick comes out clean when inserted in the center. Cool in pan 10 min. Invert on a Cooling Rack and gently squeeze each muffin cup to release.
Looking for a great icing? Try Spiced Cream Cheese Icing—it has a warming note of cinnamon that goes well with the carrot cake.
Per serving (1 muffin): Calories 140, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 17 g (Fibre 1 g, Sugars 10 g), Protein 3 g.
20 min
12 muffins
$0.59/serving
20 min12 muffins$0.59/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Coarsely grate carrots; measure out 2 cups and set aside.
- Generously oil two Muffin Makers.
- In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrots. Divide batter evenly into pans.
- In two batches, microwave on high for 3 min. Rest in pan 5 min; invert onto Cooling Rack. Or, place Muffin Makers on Sheet Pan. Bake in preheated 375° F oven for 15–18 min, or until a toothpick comes out clean when inserted in the center. Cool in pan 10 min. Invert on a Cooling Rack and gently squeeze each muffin cup to release.
Looking for a great icing? Try Spiced Cream Cheese Icing—it has a warming note of cinnamon that goes well with the carrot cake.
Per serving (1 muffin): Calories 140, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 17 g (Fibre 1 g, Sugars 10 g), Protein 3 g.
